Creamy Lentil Mushroom Soup

Makes approx 4 servings

You Need:

1 cup of Green Lentils (dry)

1 can of Coconut Milk (full fat)

1/4 cup of Almond Milk

2 cloves of Garlic

1 medium Onion

1 cup of chopped Mushrooms

1 tsp of Sea Salt

1 cup of Cauliflower

1 tsp of Cardamom

1/2 tsp Cumin

1/4 tsp Cinnamon

1. Boil Lentils in water until fully cooked.  After they finish cooking, drain water, and add to food processor.
2. Chop Onion and simmer in a frying pan on medium heat (add a tbsp of grapeseed oil to pan) until translucent, then add 2 minced garlic cloves and let simmer for a couple mins.  When finished cooking add to food processor.
3. Simmer chopped mushrooms in a frying pan until water has evaporated then add to the food processor.
4. Add Coconut Milk, Almond Milk, Sea Salt, Cardamom, Cumin and Cinnamon.
5. Steam Cauliflower for a couple mins until tender all the way through.  Then add to food processor.
6. After all ingredients are added to food processor blend until smooth.
7. Then reheat in a pot until at desired heat and serve.